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Chicken Potpie

Few dishes are as comforting as the popular potpie. This satisfying version is loaded with veggies and chunks of chicken, and it costs just $1.57 a serving. —Lucille Terry, Frankfort, Kentucky

4 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

3 medium carrots, sliced
2 medium red potatoes, cut into 1/2-inch pieces
1 medium turnip, peeled and cut into 1/2-inch pieces
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups cubed cooked chicken
1 cup frozen peas, thawed
1 jar (4-1/2 ounces) sliced mushrooms, drained
4 green onions, sliced
Pastry for single-crust pie (9 inches)

Directions

Place the carrots, potatoes and turnip in a large saucepan; cover
with water. Bring to a boil. Reduce heat; cover and cook for 10-15
minutes or until vegetables are tender.
Meanwhile, in a small saucepan, melt butter over medium heat. Stir in
flour until smooth. Gradually add the broth, thyme, salt and pepper.
Bring to a boil; cook and stir for 2 minutes or until slightly
thickened.
Drain vegetables and place in a large bowl; stir in the white sauce,

2 of 2

Chicken Potpie (continued)

Directions (continued)

chicken, peas, mushrooms and onions. Transfer to a greased 2-qt.
round baking dish.
Place pastry over filling; trim, seal and flute edges. Cut slits in
top. Bake at 375° for 25-30 minutes or until crust is golden
brown and filling is bubbly.
Yield: 4 servings.

Nutrition Facts: 1-1/2 cups equals 620 calories, 31 g fat (15 g saturated fat), 105 mg cholesterol, 1,360 mg sodium, 56 g carbohydrate, 6 g fiber, 28 g protein.